Sangre De Shiva Blend 2 | New Braunfels Brewing Company
ABV: 8.2%
IBU: 18
Style: American Wild Ale
Actively Produced
Description: With sangre de shiva, it’s all a matter of timing. We prepare weeks in advance by brewing a batch of our weizenbock using 5 different malts, 85% wheat, in our modified decoction mash. A 2-hour boil and a primary fermentation with our house saccharomyces yeast from Weihenstephaner, Germany create a rich, smooth beer with a clean finish. Then we wait for the winery’s processing day so we can get barrels as soon as they’re dumped. We ask the winery to leave the lees and sediment in the barrel, which will add massive flavor and aroma to the beer. The barrels are transported back to our little brewery in downtown New Braunfels, filled with the base beer and then…..we wait. After 6-12 months, our house mixed culture of wild yeast and souring bacteria dry the residual sugar out and add a funky, tart character. The deep, rich tobacco and oak flavors from the wine blend and balance with the rich, caramel and chocolate notes of the beer to produce what is our brewmaster’s pride and joy. As with most of our beers, we appreciate subtlety much like sobriety. If you’re not a fan of big, tannic, oak-monster red wine, there’s a real good chance this isn’t the beer for you.
IBU: 18
Style: American Wild Ale
Actively Produced
Description: With sangre de shiva, it’s all a matter of timing. We prepare weeks in advance by brewing a batch of our weizenbock using 5 different malts, 85% wheat, in our modified decoction mash. A 2-hour boil and a primary fermentation with our house saccharomyces yeast from Weihenstephaner, Germany create a rich, smooth beer with a clean finish. Then we wait for the winery’s processing day so we can get barrels as soon as they’re dumped. We ask the winery to leave the lees and sediment in the barrel, which will add massive flavor and aroma to the beer. The barrels are transported back to our little brewery in downtown New Braunfels, filled with the base beer and then…..we wait. After 6-12 months, our house mixed culture of wild yeast and souring bacteria dry the residual sugar out and add a funky, tart character. The deep, rich tobacco and oak flavors from the wine blend and balance with the rich, caramel and chocolate notes of the beer to produce what is our brewmaster’s pride and joy. As with most of our beers, we appreciate subtlety much like sobriety. If you’re not a fan of big, tannic, oak-monster red wine, there’s a real good chance this isn’t the beer for you.
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